Sesame-Ginger Turnip Rice Bowls

Adapted from Andrea Bemis

For the stir-fry:
2 Tablespoons grapeseed oil
1 bunch baby turnips, with greens - turnips cut into 1/4 inch chunks and greens lightly chopped
1 large bunch of scallions, diced (white and light green parts only)
1/4 teaspoon minced ginger
1 cup uncooked brown rice
A few handfuls of fresh cilantro, chopped

For the sauce:
1 large clove of garlic, minced
3 Tablespoons low sodium tamari
2 Tablespoons water
1-2 Tablespoons grated fresh ginger
1 Tablespoon honey
1 Tablespoon rice wine vinegar
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes

Combine all the ingredients for the sauce in a jar and shake until well combined. Taste test and adjust seasonings if necessary. Set aside.

Cook brown rice according to specific directions.

In a large skillet over medium-high heat add grapeseed oil. Stir in ginger and scallions. Sauté until fragrant. Add turnips and cook until turnips begin to soften and brown, stirring occasionally. Add a few drops of water if turnips are drying out. Once turnips are tender throw in turnip greens and cook until greens begin to wilt. Remove from heat.

Combine cooked turnips with rice, minced cilantro, and sauce.